TACO BELL, Bean Burrito
Whole food · Fast Foods
Photo: Wikipedia
A soft flour tortilla wrapped around a hearty filling of seasoned refried beans, real cheddar cheese, diced onions, and red sauce, all smothered in a signature mild red sauce. The texture is a comforting mix of creamy beans, melted cheese, and a slightly chewy tortilla. Nutritionally, it's a solid source of plant-based protein and fiber for a quick, affordable meal.
Calorie split: 14% protein · 60% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People love it for its reliable, savory comfort—a warm, filling, and flavorful bite that's consistently satisfying. It's a staple of quick-service Mexican-inspired cuisine, offering a familiar and customizable taste experience.
⚠️ Watch-outs & how to enjoy it better
The refined flour tortilla and added sugars can contribute to a quicker blood-sugar spike compared to whole-grain alternatives. To counteract this, pair it with a side of guacamole (healthy fat) or a simple side salad to slow digestion. The sodium content is also notable; balancing it with low-sodium foods throughout the day helps manage intake.
Key benefits
- Good source of dietary fiber (4.2g)
- Provides plant-based protein (7.35g)
- Relatively low in fat (6.05g)
- Contains calcium from cheese
- Affordable and convenient meal option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Taco Bell Bean Burrito was one of the chain's original menu items when it launched in 1962, and its red sauce recipe is a closely guarded secret.
Full nutrition (USDA data · scales with serving)
| Water | 53.2 g |
| Energy | 209 kcal |
| Energy | 873 kj |
| Protein | 7.3 g |
| Total lipid (fat) | 6.0 g |
| Ash | 2.2 g |
| Carbohydrate, by difference | 31.2 g |
| Fiber, total dietary | 4.2 g |
| Total Sugars | 1.7 g |
| Sucrose | 0.40 g |
| Glucose | 0.40 g |
| Fructose | 0.50 g |
| Lactose | 0.00 g |
| Maltose | 0.43 g |
| Galactose | 0.00 g |
| Starch | 21.6 g |
| Calcium, Ca | 124 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 34.0 mg |
| Phosphorus, P | 163 mg |
| Potassium, K | 261 mg |
| Sodium, Na | 563 mg |
| Zinc, Zn | 0.86 mg |
| Copper, Cu | 0.16 mg |
| Manganese, Mn | 0.46 mg |
| Selenium, Se | 10.4 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.19 mg |
| Riboflavin | 0.10 mg |
| Niacin | 2.0 mg |
| Pantothenic acid | 0.17 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 50.0 ug |
| Folic acid | 25.0 ug |
| Folate, food | 25.0 ug |
| Folate, DFE | 68.0 ug |
| Vitamin B-12 | 0.16 ug |
| Vitamin A, RAE | 3.0 ug |
| Carotene, beta | 40.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 67.0 iu |
| Vitamin E (alpha-tocopherol) | 0.50 mg |
| Tocopherol, beta | 0.02 mg |
| Tocopherol, gamma | 1.8 mg |
| Tocopherol, delta | 0.53 mg |
| Tocotrienol, alpha | 0.02 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 4.2 ug |
| Vitamin K (Dihydrophylloquinone) | 5.1 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.15 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 0.98 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.94 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.3 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.03 g |
| MUFA 16:1 c | 0.03 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 1.2 g |
| MUFA 18:1 c | 1.1 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:2 n-6 c,c | 1.8 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.34 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.34 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.11 g |
| Fatty acids, total trans-monoenoic | 0.07 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.07 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 5.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.30 g |
| Isoleucine | 0.31 g |
| Leucine | 0.60 g |
| Lysine | 0.47 g |
| Methionine | 0.12 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.39 g |
| Tyrosine | 0.24 g |
| Valine | 0.38 g |
| Arginine | 0.36 g |
| Histidine | 0.21 g |
| Alanine | 0.28 g |
| Aspartic acid | 0.69 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.28 g |
| Proline | 0.60 g |
| Serine | 0.43 g |
FAQ
Is the Taco Bell Bean Burrito vegetarian?
Yes, the standard Bean Burrito is vegetarian, containing no meat. However, it is prepared in a shared kitchen with meat products.
How does its protein compare to a meat burrito?
At 7.35g per 100g, its protein is primarily from beans and cheese. A typical beef burrito might have 10-15g of protein, making the bean version a lighter but still substantial option.
Can I make a healthier version at home?
Absolutely. Use a whole-wheat or low-carb tortilla, add extra beans and vegetables like peppers and spinach, and use reduced-fat cheese or a dollop of Greek yogurt instead.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.09 kcal/g · 14% calories from protein · 4.2 g fiber · 1.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.